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Directions

Remove and discard vegetables, rosemary, and neck from the roasting pan. Strain pan drippings into a fat separator (or measuring cup). Let stand 5 minutes so fat rises to top. Leaving fat behind (or spooning it off if not using a separator), pour juices from bottom into a large (4-cup) measuring cup.

Place the empty roasting pan across two stove burners on medium-high. Add wine and cook, stirring and scraping up any browned bits, 1 minute.

In a large saucepan on medium, melt butter. Sprinkle flour over the top and cook, whisking, until deep brown, 4 to 5 minutes.

Gradually whisk in the 4 cups liquid; bring to a boil. Add rosemary, reduce heat, and simmer, stirring occasionally, until thickened, 8 to 12 minutes. If necessary, season with salt and pepper. Strain just before serving.

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